Hi, I am Elise. Today, I will show you a way to prepare lamb shanks stew recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Lamb Shanks Stew Recipe
Lamb Shanks Stew is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Lamb Shanks Stew is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have lamb shanks stew using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Lamb Shanks Stew:
- Get 2 3/4 kg lamb shanks, around 8 pieces
- Prepare 6 tablespoons vegetable oil
- Take 1/2 cup flour
- Prepare 3 tablespoons tomato paste
- Take 5 cups onions, chopped
- Take 4 cups beef stock
- Make ready 2 Almaza Malt, 33 cl bottles
- Prepare 4 carrots, peeled, cut into 1-inch pieces
- Make ready 2 large potatoes, peeled, cut into 1-inch pieces
- Take 2 turnips, peeled, cut into 1-inch pieces
Instructions to make Lamb Shanks Stew:
- Heat 6 tablespoons vegetable oil in heavy large pan over high heat.
- Season lamb shanks with salt and pepper. Coat lamb with flour; shake off excess. Reserve excess flour.
- Add lamb to the pan in batches and brown well. Using tongs, transfer lamb to bowl. Reduce heat to medium. Add 5 cups chopped onions to the pan and sauté until transluscent, scraping up any browned bits, about 5 minutes.
- Add tomato paste with reserved flour and stir 1 minute.
- Return lamb shanks and any accumulated juices to the pan . Add beef stock and . Cover and bring to boil. Reduce heat and simmer until meat is almost tender, about 1 hour.
- Add carrots, potato and rutabagas to the pan and simmer covered until meat and vegetables are tender and stew thickens slightly, about 40 minutes. Spoon fat from surface of stew.
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